The creamy caprese tomatoes, basil, mozzarella all together in a soup thickened by rice and served wither warm or cold.

Ingredients:

1/2 cup(s) medium rice white rice
2 whole(s) green onions,chopped
1 medium leek, finely chopped
2 large cloves garlic,minced
1 tablespoon(s) olive oil
4 cup(s) vegetable broth
1 can(s) 28 ounces whole tomatoes in juice
1/4 cup(s) chopped flat leaf parsley
1/4 cup(s) chopped basil
1/2 teaspoon(s) ground black pepper
1 cup(s) shredded fresh mozzarella cheese
8 sprig(s) basil

Prep Time: 15 min
Cook Time: 20 min

Directions:

Saute the rice, onions, leek and garlic in the oil in a 5-6 quart sauce pot over medium heat for 5 minutes
Add the broth and tomatoes;simmer 15 minutes or till the rice is tender
Cool slightly then blend the soup in batches adding the parsley, basil and pepper
Serve warm or cold topped with the shredded cheese and basil sprigs